Ingredients
1/2 cup chopped onion1 tablespoon butter1 garlic clove, minced2 cups cubed day-old bread1 cup cooked rice1 teaspoon dried basil1 teaspoon dried rosemary, crushed1 teaspoon rubbed sage1 teaspoon dried parsley flakes1 teaspoon salt, divided1/8 teaspoon pepper1/2 cup raisins1/2 cup chopped pecans1/4 to 1/3 cup chicken broth1 domestic duckling (4 to 5 pounds)
Preparation
In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Add the bread cubes, rice, basil, rosemary, sage, parsley flakes, 1/2 teaspoon salt and pepper. Add the raisins, pecans and enough broth to moisten; toss gently.
Sprinkle duck cavity with remaining salt. Lightly stuff bread mixture into duck. Place breast side up on a rack in shallow roasting pan. Prick skin well with a fork.
Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 180° for duck and 165° for stuffing. Drain fat as it accumulates during roasting. Cover duck with foil and let stand for 20 minutes before removing stuffing and carving.
